Skillet Apple Cobbler with Cheddar Biscuits
A sweet and simple fall cobbler featuring seasonal fresh apples, topped with savory cheddar biscuits. Refined sugar free.
Servings 12 people
Calories 261kcal
Ingredients
Apple Filling
- 6 Cups Apples small diced, about 4 large apples
- 2 Tbsp Butter
- ¼ Cup Honey
- ½ Tbsp Cornstarch
Cheddar Biscuits
- 1 ½ Cups All-purpose flour
- ½ tsp Salt
- ¾ Cup Butter cold, and cut into cubes
- ¾ Cup Cheddar Cheese shredded
- ¼-½ Cup Milk
Instructions
- Preheat the oven to 375°F with a rack in the center.
- In a cast iron (or other oven-safe) skillet, combine the apples, honey, and butter, stir to combine over medium heat on the stove until the apples are coated.
- Continue cooking the apples, stirring occasionally, allow the liquid to cook down and thicken, about 10 minutes. Check that the apples are fork tender, and if not continue cooking.
- Turn off heat. In a small bowl, mix together the cornstarch with 1 Tbsp water until thoroughly combined. Add the cornstarch slurry into the pan with the apples and stir to coat.
- While the apples are cooking, begin the biscuits. In a medium bowl, whisk together the flour and salt. Add in the butter, and use a pastry blender to cut it into the flour until the butter pieces are thoroughly coated and about the size of peas. Add and mix in the shredded cheese.
- Then, make a well in the center, and add the first ¼ cup of milk. Knock the flour mixture into the milk, and mix with a spoon or your hands. Slowly add rest of the milk as needed, as you mix, until the dough sticks together into one ball.
- Separate the biscuit dough into 12 equal-sized balls and then flatten each into a ¾-inch thick. Arrange the dough pieces on top of the apples in the pan.
- Bake for 25-30 minutes, until the biscuits are cooked through and golden. Let cool at least five minutes on a trivet. Serve warm.
Notes
Make ahead tips:
- You can cook the apple filling and store it in a sealed container in the fridge for 2-3 days before topping with the biscuits and baking. Add an extra 5 minutes to the baking time.
- Store the baked cobbler or individual servings in a sealed container at room temperature for 2-3 days. Serve at room temperature or warm individual portions in the microwave.